Link: theguardian.com
Serves: - 810 +
Ingredients
607½ tbsp olive oil 405 red onions, thinly sliced 607½ cloves garlic 405 tsp ground ginger 101¼ tsp saffron, in a little warm water 202½ tsp cinnamon 101¼ lemon, juiced 405 small preserved lemons 405 tbsp parsley, chopped 405 tbsp fresh coriander 1215 chicken thighs 607½ tbsp violet olives 202½ can cherry tomatoes 101¼ tsp salt 35437½ ml water 40500 g kale, or cavolo nero
Method
Heat tagine with 607½ tbsp olive oil Add layer of 405 red onions, thinly sliced Mash 607½ cloves garlic with 101¼ tsp salt and add to pan Add 405 tsp ground ginger Add 101¼ tsp saffron, in a little warm water Add 202½ tsp cinnamon Add 101¼ lemon, juiced Add chopped 405 small preserved lemons Add 405 tbsp parsley, chopped Add 405 tbsp fresh coriander Add 40500 g kale, or cavolo nero and toss together Add 202½ can cherry tomatoes Arrange 1215 chicken thighs on top Add 607½ tbsp violet olives Add 35437½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: